Roasted Brussels Sprouts with Pumpkin and Chestnuts

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Step into the cozy warmth of your kitchen and get ready to transform simple ingredients into a festive delight with our Roasted Brussels Sprouts with Pumpkin and Chestnuts recipe. This dish is not just a side; it’s a celebration of all things winter, Christmas, and Thanksgiving rolled into one. It’s a dish that promises to bring both nutrition and joy to your holiday table.

Whether you’re a long-time lover of Brussels sprouts or just discovering their crispy charm, this recipe with its unique combination of pumpkin and chestnuts, laced with aromatic sage, is sure to win hearts. And for those on a keto journey, we’ve got some smart tweaks that keep the carbs in check without sacrificing flavor.

Why You’ll Love This Recipe

  • Holiday Ready: Adds festive charm to your dinner table.
  • Perfect Combo: A fresh take on classic ingredients that work really well together.
  • Keto-Friendly: Fits well within any low-carb diet plans.
  • Extra Crispy: Shredded sprouts ensure a satisfying crunch and even cooking.
  • Simple to Prepare: Easy enough for beginners in the kitchen.

Ingredients & Substitutions

Heads up: For exact measurements, see the recipe card below.

Whipping up this festive side dish is straightforward – you only need a handful of ingredients. Here’s what you’ll need for a burst of flavor and color on your plate:

  • Brussels Sprouts: Fresh and green, they form the base of this dish.
  • Pumpkin: For a sweet, earthy undertone.
  • Sea Salt and Pepper: Just enough to enhance the natural flavors.
  • Butter: Adds richness and helps get the perfect crisped up result.
  • Lemon Juice: A splash for some zesty brightness.
  • Fresh Sage Leaves: For a hint of aromatic herbiness.
  • Cooked Chestnuts: Bringing in a unique, nutty taste.
Can I make this dairy-free?

Absolutely! Instead of butter, you can use coconut oil, avocado oil, or olive oil for a dairy-free version that’s just as delicious. Ghee is another option that is not dairy-free but is typically well tolerated as there are no milk solids.

What kind of pumpkin should I use if I can’t find the one mentioned?

Hokkaido and delicata squash are great because they don’t require peeling, making your prep easier. Butternut squash is also a fine choice, though it needs to be peeled.

Any suggestions for an even more festive meal?

Sure! Try tossing in some sugar-free dried cranberries. They add a lovely hint of sweetness without the extra carbs.

How To Make Roasted Brussels Sprouts with Pumpkin and Chestnuts

Prep the Oven and Veggies. Set your oven to 400°F (200°C) fan assisted, or 425°F (220°C) conventional. Clean your Brussels sprouts, trimming off the ends and removing any bruised leaves. Then, using a mandoline or food processor, thinly slice them. For the pumpkin, cut it into roughly 1-inch (2.5 cm) pieces.

Trimmed Brussels sprouts in a bowl.
Shredded Brussels sprouts in a food processor.

Roast the Pumpkin. Spread the diced pumpkin on a parchment-lined baking tray. Drizzle it with a bit of melted butter. Give it a good toss and pop it in the oven for 15 minutes, turning once halfway through.

Add Brussels Sprouts. After the pumpkin has started to soften, add the shredded Brussels sprouts to the tray. Pour over the remaining melted butter, reserving a tablespoon for the sage leaves later. Sprinkle lemon juice and season with salt and pepper. Mix everything well and roast for another 15 minutes, stirring midway.

Diced pumpkin in a baking tray.
Shredded Brussels sprouts with roasted pumpkin in a baking tray.

Include Chestnuts and Sage. Introduce the chopped chestnuts to the tray and roast for an additional 5 minutes. Meanwhile, heat the last tablespoon of butter in a pan. Add the sage leaves and gently fry them until soft, but not browned.

Fried sage leaves in a saucepan.
Shredded Brussels sprouts with roasted pumpkin and chestnuts in a baking tray.

Final Touches. Take the tray out of the oven. Crumble or tear the fried sage leaves over the top. For an extra flair, drizzle the butter from the sage pan and give everything a good stir. This final step infuses the dish with aromatic flavors and ensures a delightful mix of textures.

Roasted Brussels Sprouts with Pumpkin and Chestnuts recipe.
Roasted Brussels Sprouts with Pumpkin and Chestnuts recipe.

Tips for Best Roasted Brussels Sprouts with Pumpkin and Chestnuts

  • Even Slicing for Brussels Sprouts: Uniformly thin slices of Brussels sprouts ensure even cooking and crispiness. A mandoline or food processor is the best way to achieve this, but a sharp knife is an option too.
  • Roasting Pumpkin: Start with roasting the pumpkin pieces. This allows them to begin softening and caramelizing, which brings out their natural sweetness.
  • Butter vs. Oil: While butter adds a rich flavor, using ghee or avocado oil is a great alternative for a dairy-free option. For flavor, butter or ghee are always the best options in this recipe.
  • Sage Leaf Frying: Fry the sage leaves until just soft, avoiding browning. This will release the flavor.
  • Combining at the End: Add the chestnuts and sage towards the end of cooking. This keeps the chestnuts crunchy and the sage flavorful.
  • Seasoning: Adjust salt and pepper to taste after mixing all the ingredients. This ensures the flavors are balanced throughout the dish.

Storage Instructions

How long will this dish last in the fridge?

You can store the roasted Brussels sprouts with pumpkin and chestnuts in an airtight container in the refrigerator for up to 5 days.

Can I freeze these roasted Brussels sprouts?

Yes, you can freeze it. However, keep in mind that the texture of the sprouts and pumpkin might change slightly upon thawing. It’s best to consume this dish fresh for optimal taste and texture.

Is it possible to reheat this dish?

Definitely. Reheat it in the oven at a low temperature until warmed through. This method helps preserve the dish’s crispiness and flavor.

How to Serve Roasted Brussels Sprouts with Pumpkin and Chestnuts

This versatile side dish pairs wonderfully with a variety of main courses. Here are some suggestions:

  • Perfect with Poultry: Serve it alongside a roasted turkey or chicken. The flavors complement each other, making it ideal for festive occasions like Thanksgiving or Christmas dinners.
  • Accompaniment to Meaty Mains: It goes great with hearty meats like pork roast or steak. The earthy flavors of the vegetables balance out the richness of the meat.
  • Holiday Brunch Idea: Incorporate it into a holiday brunch menu. It pairs nicely with fried eggs, or can be a part of a festive breakfast spread.
  • As a Salad Base: Cool the dish and toss it with fresh greens for a hearty winter salad. Add a drizzle of balsamic vinegar for an extra flavor kick.

Tools for Roasted Brussels Sprouts with Pumpkin and Chestnuts

  • Mandoline or Food Processor: Essential for thinly slicing the Brussels sprouts uniformly. If you don’t have one, a sharp knife works too, but it might take a bit longer.
Roasted Brussels Sprouts with Pumpkin and Chestnuts recipe.

Roasted Brussels Sprouts with Pumpkin and Chestnuts

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Roast your way to a festive side with our Brussels Sprouts, Pumpkin, and Chestnuts dish. This easy recipe brings together crispy sprouts, sweet pumpkin, and crunchy chestnuts, all jazzed up with fried sage leaves. It's a low-carb, flavorful addition to your holiday meals, and perfect for serving a crowd.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
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  • 1 kg Brussel sprouts (about 1.76 lb/800 g when trimmed)
  • 2 cups diced pumpkin
  • sea salt and pepper (to taste)
  • 1 stick unsalted butter (or ghee, melted or virgin avocado oil)
  • 2 tbsp lemon juice
  • 10-15 fresh sage leaves
  • 6 cooked chestnuts (vacuum packed, chopped)


  • Preheat oven to 400 °F (200 °C), or 425 °F (220 °C). Prepare Brussels sprouts by cleaning, trimming, and thinly slicing them. Dice pumpkin into 1-inch (2 ½ cm) pieces.
  • Place pumpkin on a parchment-lined baking tray, drizzle with some butter, ghee, or avocado oil, and roast for 15 minutes.
  • Add Brussels sprouts to the tray, season with lemon juice, salt, and pepper, and roast for another 15 minutes, stirring halfway.
  • Mix in chopped chestnuts and roast for an additional 5 minutes.
  • Meanwhile, fry sage leaves in a tablespoon of butter until soft (not browned).
  • Remove the tray from the oven and sprinkle with fried sage leaves and butter. Season to taste and serve.


Calories: 192kcalNet Carbs: 9gCarbohydrates: 13gProtein: 3.9gFat: 15.3gSaturated Fat: 7.7gSodium: 320mgMagnesium: 31mgPotassium: 537mgFiber: 4gSugar: 3g


  • Serving Size: About 1 cup (3.5 oz/100 g).
  • Slice Brussels Sprouts Thinly: For even cooking and crispiness. A food processor or mandolin are best.
  • Storage: Cool the dish and store in an airtight container in the fridge for up to 5 days. For freezing, note that texture may change slightly upon thawing.

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